Prep 15 mins
Cook 7 mins
- 2 cups finely ground sea salt
- 1⁄2 cup baking soda
- 1⁄2 cup cornstarch
- 2 tablespoons canola oil
- 1 teaspoon vitamin e oil
- 2 eggs
- 1 teaspoon vanilla or 1 teaspoon almond extract or 1 teaspoon vanilla/almond fragrance oil
- food coloring (optional)
- Preheat oven to 350 degrees.
- Lightly beat eggs, then mix in canola oil and vanilla fragrance.
- Set aside.
- In a separate bowl, stir together salt, baking soda, and cornstarch.
- Add the dry mixture to the egg mixture and combine to cookie dough consistency.
- Roll the dough gently into 1 inch balls, no need to flatten, and place them on an ungreased cookie sheet.
- Bake approximately 5-7 minutes.
- They do not need to be browned, just spread and well set.
- Allow to cool completely before storing in a sealed container.
- Wait 24 hours after baking before using.
- Drop one or two cookies into a warm bath and allow them to dissolve slowly.
- NOTE: Smashing or crumbling them prematurely will create floating crumbs!
I have enjoyed making these and sharing them so many times with my friends! My mom really loves these. The salt in this helps alot for ankle pain! She says they do a world of good to her ankles! It's hard to get people from stopping their hands as they go to eat these. Few find it "not too funny". LOL. These cookies really look like little vanilla cakes. I make mine in my muffin cups and in a flat baking tray!My muffin cups are heart-shaped and these cookies looked very cute in 'em. I'd like to just point out that one must be careful in step number 5 because if you over-mix the dough, then, it no longer remains of such consistency that you can hold it in your palms and shape it into round balls. It becomes of dropping consistency. I made this mistake of over-mixing the dough, so, I wanted to share this point. Ofcourse, once the dough is of dropping consistency, the bath cookies also come out a little messy, i.e., not the perfect round little bath cookies you'd be expecting to see. So one has to take care while doing the mixing of the dry ingredients into the wet ingredients. I add a few drops of pink food colour to make it look more pretty always! A definite keeper!
This did not work for me at all. The batter is difficult to work with, they are unattractive, and when introduced to water, smell like eggs and do not melt. I do not recommend wasting your time.
I just made these, using almond oil and almond extract and red coloring. I used my Pamp. Chef cookie scoop and got 37 cookies. They cooked up nice at 7 minutes. They are pretty and smell nice. I will rate after using one in the bath. I hope to use these as part of Christmas gifts. Oh, and I had no strange smell when cooking. Well, after letting sit for 24 hours and trying one, I have to rate it lower, as it does not dissolve at all. You have to crumble it. The smell also is gone. It's a nice idea, but needs some reworking. Maybe only 1 egg?